This annually evolving imperial porter Is released the first week of November, or with the first freeze. The change from autumn to winter(ish) in the grand valley demands a chewy, warming beer, and POL never disappoints. Bold flavors of dark chocolate, cocoa nibs, toffee covered vanilla sticks and a hInt of coffee in this brew will build love from within.

Rumor has it that Dirty Hippie was a happy accident. Our brewer, lacking the proper yeast to make the Weisse Bier he was going for, used American ale yeast instead, out came Dirty Hippie.

The original recipe, with the original strain of yeast that it lacked, is the Dirty Dunkel. It has notes of rich spice, mild banana, clove and vanilla. Think about some adult banana nut bread, available now at the brew house.

Let's explore the wonderful world of New Zealand hops with this double IPA. Let it Grow is our double IPA series dedicated to big, bold hops of rotating variety. Unlike plenty of double IPAs with super dank pine and citrus notes, we chose New Zealand hops that have a melon-forward aroma backed by pineapple resin and fruit juice notes.

This pale ale is crisp and refreshing, but it's singular hop, Rakau from New Zealand, is extremely noticeable. This beer lacks a bitter hop bite that is replaced by smooth fruity notes of watermelon, honeydew, lemon rind and a candy-like sweetness.

This double IPA was brewed with an absurd amount of hops using a technique called hop bursting, where the majority of the hops are added in the last 15 minutes of brewing, creating a bold hop nose and a softer bitterness. This beer is still a double IPA, so it is definitely bitter, but with heavy notes of peach skin and more subtle ones of pine.

2015 was an amazing year for beer drinking and we hope the trend only continues upwards. LP6 is a combination of mosaic hops and adding oats to the mash for increased mouthfeel. We brewed a saison because we love this style and how adaptable it is to the flavors of the region surrounding our brewery.

This beer is hazy, juicy, and peachy - inspired heavily by New England IPAs that focus on bright juicy flavor instead of being highly bitter. Since we have the best peaches on earth, we felt that adding 180 gallons of fresh peach puree needed to happen. IBU is low because all the boiled hops where added in the last two minutes in the kettle. We dry hopped this 3 times exclusively with Citra hops. You'll smell bright citrus juice and peach notes. The haziness is not caused by residual yeast but by excessive oats, dry hopping and the use of raw peaches. We hope you enjoy.